How Chef’s Cut Carrots

What is the term for the diagonally sliced carrots used in “woking” vegetables? I heard it once in Lagosse’s show of “A Taste of Hong Kong” aired the 2nd week of January.

The professional cook’s term for this is ‘Bias Slicing’

Bias slicing= diagonal cutting of vegetables….

  • Hold a small chef’s knife or cleaver at a 45-degree angle to the vegetable.
  • Make the first cut. Continue making cuts at the same angle as the first cut, spacing the cuts evenly.
  • Thin bias slices should be no more than 1/8 to 1/4 thick.


    • Roll-cut vegetables by holding a cleaver or chef’s knife at a 45-degree angle to the vegetable.
    • Make the first cut, then give the vegetable a quarter- to half-turn and angle-cut again.
    • Depending on the size, stir-fry timings for roll-cut vegetables can vary from timings for sliced vegetables.
    • Generally, roll-cut vegetables need more cooking time. Some may even require precooking in a small amount of boiling water.

    Julienne slicing

    • To cut vegetables into julienne strips, use a cleaver or chef’s knife to slice the food into pieces about 2 inches long and about 1/4 inch thick.
    • Stack the slices and cut them lengthwise again into strips about 1/8 to 1/4 inch thick.
    • To sliver green onion, garlic, or gingerroot, use a cleaver or chef’s knife to cut the food into 2-inch or shorter lengths.
    • Halve each section lengthwise or cut lengthwise into thin slices about 1/8 inch thick.
    • Cut each half or slice lengthwise into thin slivers about 1/8 inch thick.